Antibacterial compositions

Abstract

The present invention aims at preventing foodborne infections. As a candidate for this purpose, the inventors focused on antibacterial acidic liquid diets, which are acidic due to comprising fermented dairy products as protein source. The antibacterial activity of the acidic liquid diets was compared with the antibacterial activity of a neutral liquid diet and the fermented dairy product used as the basic ingredient. Antibacterial effect of fermented milk such as yogurt is already known. However, the acidic liquid diets unexpectedly exhibited an antibacterial effect higher than the basic ingredient (the fermented dairy product) against Gram-positive bacteria such as MRSA, which are important in terms of public health.

1 . An antibacterial composition, wherein the composition is 
 a) prepared using a fermented dairy product,    b) comprises carbohydrates, proteins, and fats, and    c) has a pH of 4.6 or less,    and wherein the energy ratio of carbohydrates, proteins, and fats is 50% to 70%, 4% to 25%, and 20% to 30%, respectively.    
   
   
       2 . The antibacterial composition of  claim 1 , wherein the fermented dairy product is fermented milk and/or a natural cheese.  
   
   
       3 . The antibacterial composition of  claim 1 , wherein the amount of lactic acid in 100 mL of the composition is 200 mg or more.  
   
   
       4 . The antibacterial composition of  claim 1 , wherein the amount of lactic acid in 100 mL of the composition is 300 mg or more.  
   
   
       5 . The antibacterial composition of  claim 1 , which comprises a plant-derived oil or fat as fats.  
   
   
       6 . The antibacterial composition of  claim 1 , which comprises the constituent combination of any one of Table 1, 3, or 5.  
   
   
       7 . A method for producing an antibacterial composition, wherein the method comprises using a fermented dairy product as an ingredient, mixing the fermented product with other ingredients in a composition comprising carbohydrates, proteins, and fats, and then homogenizing and sterilizing the mixture.  
   
   
       8 . The method for producing the antibacterial composition of  claim 7 , wherein the fermented dairy product is fermented milk and/or a natural cheese.  
   
   
       9 . The method for producing the antibacterial composition of  claim 7 , wherein the method comprises preparing the composition such that the proteins derived from the fermented dairy product account for 30 weight % or more of the proteins in the composition.  
   
   
       10 . The method for producing the antibacterial composition of  claim 7 , wherein the method comprises preparing the composition such that the proteins derived from the fermented dairy product account for 70 weight % or more of the proteins in the composition.